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Country-Style Pork Shoulder Braised with Onions and Olives

1/2 cup Extra virgin olive oil
4 pounds Boneless, rolled and tied, pork shoulder
2 large White onions -- halved and sliced
1 Fennel bulb -- halved and sliced
2 medium Garlic cloves -- finely chopped
1 cup White wine
2 cups Chicken stock
1 1/2 cups Green Nicoise olives
1 cup Chopped tomatoes
1 1/2 teaspoons Salt
2 teaspoons White pepper
2 Bay leaves
2 sprigs Fresh thyme

Heat the oil in a 1-gallon, heavy-bottom pot over moderate heat. Add the pork shoulder, and turn it in the oil until well browned on all sides. Remove the pork from the pot and set aside. Add the onions and saute for 3 minutes, then add the fennel and garlic and saute 2 minutes more. Add the wine and simmer for 5 minutes. Add all the remaining ingredients and simmer about 1 minute more.

Return the pork to the pot, spooning some of the solids on top of it. Reduce heat to low, cover, and simmer until tender, about 2 hours. Serve hot, lukewarm, or at room temperature. Transfer the pork to a serving platter, remove strings, and carve into slices, garnishing the meat with the vegetable mixture. Skim the fat from the cooking juices and spoon them over the meat.

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